|
|
|
|
|
|
|
Home > Recipes
Recipes from Pilgrim's Kitchen
|
Spicy Orange Chicken Stir-Fry
Corene Stokes Kamiah, ID
Ingredients:
2 cups boneless, skinless chicken breast, cubed
1 package (6 oz.) chukka soba chow mein noodles
3 tablespoons olive oil, divided
1 large yellow bell pepper, cut in strips
1 large red bell pepper, cut in strips
2 carrots, sliced diagonally
2 stalks celery, thinly sliced
1 teaspoon sesame oil
1/2 teaspoon salt
Sauce: recipe follows
8 green onions, cut in 11/2 inch pieces
1/2 cup frozen peas, thawed
2 teaspoons sesame seeds
1/4 cup chopped fresh cilantro
Directions:
In large pot, cook noodles according to package directions. In large skillet over medium high heat, place 1 1/2 tablespoons of the olive oil. Add yellow and red bell peppers, carrots and celery; stir-fry until crisp tender, about 4 minutes. Remove from pan and set aside. To pan, remaining 1 1/2 tablespoons olive oil and the sesame oil. Sprinkle chicken with salt and add to pan; stir-fry about 5 minutes until chicken is done. Add Sauce to chicken and return vegetables to pan. Cook, stirring, until mixture begins to thicken, about 2 minutes. Serve over cooked noodles and garnish with sesame seeds and cilantro. Makes 4 servings.
Sauce: In small bowl, mix together 1/2 cup frozen orange juice concentrate, thawed; 2 tablespoons orange marmalade; 1/2 cup water; 1/2 teaspoon crushed red pepper flakes; 2 teaspoons fresh grated ginger; 2 tablespoons soy sauce; 2 cloves garlic, minced; 2 tablespoons cornstarch and 1/2 teaspoon salt.
|
|
|
|
|
|